Recipe from sharer Lisa Shaftel

Vegan, 4 servings, make ahead because it’s chilled


2 tbsp butter or olive oil

1 small or 1/3 cup sweet onion, chopped

1 clove garlic, chopped

1 cup fresh peas (shelled)

1 ½  cup water (maybe more)

¼ cup fresh mint leaves

1 tbsp fresh tarragon leaves

Salt & pepper to taste

Chopped fresh chives for garnish


  1. Heat the olive oil or butter in a saucepot. Sauté chopped onions until translucent, about 5 minutes. Add the chopped garlic and sauté 1 more minute.
  2. Add the peas and 1 ½ cups water, some salt & pepper. Bring to just barely boiling, then reduce to a simmer. Simmer for 5 minutes. Add the mint leaves and fresh tarragon, stir, simmer for 30 seconds more.
  3. Puree in a blender or immersion blender (stick blender). Adjust salt & pepper to taste. You may want to add a bit more water for thinner consistency; (this should not be thick like pea soup made from dried split peas).
  4. Let cool. Chill in the refrigerator for at least 2 hours.
  5. Serve cold in small juice glasses garnished with chopped chives. This soup is drunk from a glass, not served in a bowl and eaten with a spoon.